Foods II 1.04 Module 4, 5, and 6

A baked lasagna is removed from the oven and put out for an outdoor wedding buffet at 11:00 a.m. What is the discard time that must be written on the lasagna's label?

• 12:00 noon

• 2:00 p.m.

• 3:00 p.m.

• 4:00 p.m.

Which procedure is acceptable when checking the internal temperature of food?

• Check the temperature in the thinnest part of the food.

• Check the temperature in the thickest part of the food.

• Take one recording of the temperature at the same location.

• Take at least two recordings of the temperature at the same location.

n order for ground turkey to be safe, it should be cooked to what temperature for fifteen seconds?

• 135°F

• 145°F

• 155°F

• 165°F

What temperature must stuffed lobster be cooked to?

• 135°F (57°C) for 4 minutes

• 145°F (63°C) for 4 minutes

• 155°F (68°C) for 15 seconds

• 165°F (74°C) for 15 seconds

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

• 12 hours

• 24 hours

• 48 hours

• 72 hours

Which procedure must be followed when transporting food for off-site service?

• Pack food in insulated food-grade containers.

• Clean the inside of delivery vehicles annually.

• Store raw meat, poultry, and seafood and ready-to-eat items together.

• Assume the service site has safe water and garbage containers.

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

• Wrap the utensils with a clean napkin.

• Leave the utensils for the next guest.

• clean and sanitize the utensils

• Wipe off the utensils and reuse

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

• April 4th

• April 8th

• April 10th

• April 11th

Which includes all of the necessary items for a handwashing station?

• hot and cold running water, soap, disposable paper towels, garbage container, nail brush

• hot and cold running water, soap, disposable paper towels, garbage container, signage

• hot and cold running water, hand sanitizer, disposable paper towels, garbage container, signage

• hot and cold running water, hand sanitizer, disposable paper towels, garbage container, nail brush

Which is an unsafe method for cooling large amounts of hot food?

• storing in a refrigerator

• putting in an ice-water bath

• using a blast chiller

• using an ice paddle